Monday, April 27, 2009

Tempeh with Mushroom-Lager Sauce

Although I subscribe to Vegetarian Times magazine, I rarely try any of the featured recipes. But one recipe - tempeh in hearty mushroom-lager sauce - from the March 2009 issue did catch my eye.

This tempeh dish was awesome. I followed the recipe as written, except I added salt and pepper, to taste, right before serving. I served this dish with mashed red potatoes, the recipe for which I will post tomorrow.

Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the tempeh and cook until browned on all sides, about 5 minutes. Add the soy sauce to the skillet and continuing cooking the tempeh, about 2 minutes. Remove the tempeh from the pan.

Add 2 tablespoons of olive oil and all of the mushrooms to the pan. Cook the mushrooms until they start to become soft, about 5-10 minutes. Stir in the flour and continue cooking for another minute or so.

Add the beer and mustard, turn the heat to low-medium, and continue cooking until the sauce thickens, about 10 minutes. Add the tempeh and agave nectar to the skillet and continue cooking for another 5 minutes. Add salt and pepper, to taste.

About Me

I am a labor lawyer practicing in Washington, D.C. I was born in Tokyo and have lived in San Diego, Los Angeles, Boston, and, most recently, Alexandria City, Virginia, where I reside with my partner of 7 years and our 2 perfect chihuahuas. I have been a vegetarian since 2007.